Content

• What do you need
• Ingredients
• Fresh bread crumbs
• Dry bread crumbs made from fresh bread crumbs
• Dry bread crumbs made from slices of bread
• Toasted bread crumbs
• Steps
• Method 1 of 4: Making fresh bread crumbs
• Method 2 of 4: Making dry bread crumbs with fresh bread crumbs
• Method 3 of 4: Making dry bread crumbs from slices of bread
• Method 4 of 4: Making Sauteed Bread Crumbs
• Tips

If you are unsure of how to apply stale bread, or if you need bread crumbs for your meal, you can make them at home. Make soft, fresh bread crumbs from fresh bread using a food processor. If you need dry bread crumbs, dry the bread in the oven. If you don't have a food processor, you can dry the bread in the oven and grate it. Fry the breadcrumbs in a little oil for crispiness. Regardless of which method you choose, store the breadcrumbs in an airtight container at room temperature.

What do you need

• Cutting board and knife
• Grater
• Food processor
• Baking tray
• Sealed storage container
• Paper towels
• Pan
• A spoon

Ingredients

Fresh bread crumbs

• 4 slices white bread, stale or lightly toasted

2 cups (100 g) fresh bread crumbs

Dry bread crumbs made from fresh bread crumbs

• 4 slices white bread, stale or lightly toasted
• 1 tablespoon (14 g) extra virgin olive oil, optional
• Fresh herbs, cheese, citrus zest, optional

2 cups (180 g) dry bread crumbs

Dry bread crumbs made from slices of bread

• 1 loaf of bread

1-2 cups (90-180 g) dry bread crumbs

Toasted bread crumbs

• 2 cups (70 g) slices of bread (from 1/4 loaf of white bread)
• 3 tablespoons (42 g) olive oil
• Kosher salt to taste

1 cup (90 g) toasted bread crumbs

Steps

Method 1 of 4: Making fresh bread crumbs

1. 1 Break the bread into pieces. You will need four slices of white bread. You can use two-day fresh bread. Alternatively, you can toast the bread in the oven or toaster. Take the bread and break it into small pieces.
   • Use your favorite type of bread to make bread crumbs. If you want white bread crumbs, use white bread with the rind cut off. If you need wheat bread crumbs, use whole wheat bread. In this case, do not cut the crust off the bread.
2. 2 Grind the bread in a food processor. Place the bread slices in a food processor. Grind the bread until you get bread crumbs. However, don't overdo it. Chopping bread for a long time can cause it to become sticky and clog the processor. You can use fresh bread crumbs or store them in an airtight container.
   • If you don't have a food processor, you can use a coffee grinder or a spice grinder. You can also freeze slices of bread until they are hard and grate them to make fresh bread crumbs.
3. 3 Use fresh bread crumbs. Fresh bread crumbs absorb liquids well, making them great for baking. Use fresh breadcrumbs for meatballs, meatloafs, or fish cakes. You can also sprinkle breadcrumbs on casseroles or seafood. The breadcrumbs will become crispy after baking in the oven.

Method 2 of 4: Making dry bread crumbs with fresh bread crumbs

1. 1 Preheat the oven and place the breadcrumbs on a baking sheet. Preheat oven to 180 ° C. Take a large rimmed baking sheet and sprinkle two cups (100 g) of fresh bread crumbs evenly on top of it.
2. 2 Place the baking sheet in the oven for 3-5 minutes. Place the baking sheet in a preheated oven and toast the breadcrumbs until dry and golden brown. This will take 3 to 5 minutes. Wait for the rusks to cool. Then you can use them.
   • If your oven has uneven heat distribution, stir the breadcrumbs from time to time.
3. 3 Season the bread crumbs. You can add flavor to the breadcrumbs. Combine one tablespoon (15 g) extra virgin olive oil with spices:
   • Lemon zest
   • Chopped fresh herbs
   • Crushed red pepper pods
   • Grated Parmesan Cheese
   • Dried herbs (such as Italian spices)
4. 4 Use dry bread crumbs. Dry bread crumbs make food crisper. Sprinkle breadcrumbs on pasta, fried vegetables, or pureed soups. Also, sprinkle breadcrumbs on foods before frying to make them crisper.
   • Store dry bread crumbs in an airtight container at room temperature for one month.

Method 3 of 4: Making dry bread crumbs from slices of bread

1. 1 Preheat the oven and slice the bread. Preheat oven to 120 ° C. Take one loaf of bread and cut it into thick slices of bread. If you don't have a food processor, keep the bread sliced. If you have a food processor and want to grind your bread using it, cut the bread slices into smaller pieces.
2. 2 Spread the slices of bread on a baking sheet and bake for 10 minutes. Spread the bread slices in a single layer on a baking sheet or spread evenly over the entire baking sheet. Place the baking sheet with the bread slices in the preheated oven and bake for 10 minutes. Wait for the bread to cool before moving on to the next step.
   • The bread should be completely dry. If the bread is not dry enough, keep it in the oven for a couple of minutes.
3. 3 Grind the slices of bread in a food processor or grate. If you have a food processor, place slices of toasted bread in it and grind them until you have fine bread crumbs. If you don't have a food processor, use a grater to grind the pieces of bread to a breadcrumbs consistency. Grind all slices of bread.
   • You can also place the dried bread in a plastic bag and use a rolling pin to grind it into small bread crumbs.
4. 4 Use dry bread crumbs for cooking. Add breadcrumbs to pasta, casseroles, grilled vegetables, or stews to improve the consistency of the dish. Sprinkle breadcrumbs on pasta, fried vegetables, or pureed soups. Store breadcrumbs in an airtight container at room temperature for one month.

Method 4 of 4: Making Sauteed Bread Crumbs

1. 1 Break the bread into pieces. Grab a loaf of your favorite bread or rustic white bread. Use 1/4 loaf to make bread crumbs. Break or cut the bread to make two cups (70 g) slices of bread.
   • Trim the rind off if you want white bread crumbs. Use fresh or stale bread for croutons.
2. 2 Grind the bread in a food processor to make fresh bread crumbs. Place the bread slices in a food processor. Grind the bread to a breadcrumb consistency. Don't overdo it, though, as prolonged grinding of the bread can cause it to become gummy and clog the processor.
3. 3 Fry the breadcrumbs in oil. Pour three tablespoons (42 g) of olive oil into the skillet. Turn on medium heat and add bread crumbs. Stir. Fry the crackers for 5 minutes. They should be crispy and golden brown.
4. 4 Season the breadcrumbs and refrigerate. Salt the bread crumbs with kosher salt based on your taste. Line a plate with a paper towel and sprinkle the breadcrumbs on top of it. Wait for the breadcrumbs to cool before using them.
   • Store toasted bread crumbs in an airtight container at room temperature.

Tips

• If you want Japanese panko breadcrumbs, make fresh coarse breadcrumbs using cut-off white bread. Bake the breadcrumbs in the oven until crisp and dry. Make sure that the crackers do not burn.